Thursday, August 10, 2017

by guest blogger Bryan Tsunoda (discovering LA)From Oct 4 - Oct 7, the Four Seasons Resort Hualalai will play host to
Chef Fest, a culinary experience featuring high profile dinners paired with
wine, food and wine tastings, interactive cooking classes and special cocktail
experiences with top mixologists. Attendees will also have the opportunity to
get cooking tips from top chefs Neal Fraser, Andy Ricker, Jonathan Waxman and
others.

I recently attended an advanced tasting of this year’s Chef Fest at
Redbird in LA. Executive Chef Neal Fraser (Redbird) and Executive Chef Thomas
Bellec (Four Seasons Resort Hualalai) were on hand to prepare a five-course
meal paired with wine that evening.

We were greeted with island cocktails made with Ko Hana Agricole Rum (made by Manulele Distillers in Oahu). During that time, I had an opportunity to speak with both Fraser and Bellec.

I found them both to be down
to earth and personable. Bellec was previously the executive chef at the Beverly Wilshire and is classically
French trained. We had a good conversation about food sourcing and I learned
that 75% of the ingredients used at the Four Seasons Resort Hualalai are
obtained from local farms.

We started with the Oysters Brûlée. Bellec made the preparation entertaining as he used a large butane torch to scorch the fresh oysters.

They
were topped with yuzu curd and finger lime caviar. The taste was unique as it
was slightly tart with a mild smoke flavor.